This yummy dinner was husband and kiddo approved- and it’s super simple to make. Score!!
Without a doubt, my favorite kitchen tool is my trusty crock-pot. I use it all the time to make delicious dinners for the family and I rarely ever have a complaint about the finished product.
I love my Rosemary Pot Roast recipe because it fulfills my husband’s need for meat and potatoes, but puts a great twist on an old favorite.
Fresh rosemary and thyme truly bring the flavors of this dish to the next level and the tri-color potatoes are a fun addition. Who doesn’t love eating a purple potato?
Here’s how to do it:
- 2-3 lb chuck roast
- 2 large carrots- cut into 2″ pieces (or you can use pre-peeled baby carrots)
- 2 onions, quartered
- 5-6 tri-colored potatoes, quartered
- 3 cups beef broth
- olive oil
- sea salt
- black pepper
- 2 tsp fresh rosemary
- 2 tsp fresh thyme
- Season the roast with salt and pepper on all sides.
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Add the quartered onions and carrots to the skillet and brown slightly. Drain and add to crock pot.
- Add quartered potatoes to the veggies in the crock pot.
- Using the same skillet, sear the roast on all sides- about one minute on each side. Drain and add to crock pot.
- Add beef broth to crock pot. Top roast with fresh rosemary and fresh thyme.
- Cook on high for 4 hours, medium for 6 hours or low for 8 hours. Roast is done when cooked through and veggies are tender.
Hope you enjoy!!